Coconut Curry Shrimp

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant curry where tender shrimp swim in a creamy coconut milk sauce infused with Caribbean spices and fresh herbs. This Caribbean recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, coconut oil, yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 14 oz (1 can) coconut milk
• 1 small (optional, for heat) scotch bonnet pepper, seeded and finely chopped
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until shimmering. Add 1 medium finely diced yellow onion and sauté for 4-5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground turmeric. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
3. Step 3: Pour in 14 oz canned coconut milk and add 1 small finely chopped scotch bonnet pepper (seeded if less heat is desired). Stir well and bring the sauce to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 4-5 minutes until the shrimp turn pink and opaque, stirring occasionally to coat them in sauce.
5. Step 5: Season the curry with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.